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| 1/2 x ca. 450 g | Farfalle (bow-tie pasta) |
| 1 Teelöffel | Olive oil -- extra virgin |
| 2 Esslöffel | Butter -- unsalted (or 3 T) |
| 3 mittel | carrots julienned |
| 9 | Scallions -- cut diagonally |
| | Into 1 1/2-inch pieces |
| 40 | Sage leaves, fresh -- stems |
| | Removed |
| | salt |
| | pepper |
| | Juice from 1/2 lemon |
| 3 Esslöffel | cheese freshly grated |
| | (opt) |
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Cook pasta in boiling water according to package directions. Meanwhle, heat a large skillet over medium-high heat. Add oil and 1 1/3 T butter. When oil and butter are hot and sizzling, add carrots and saute until soft and golden, about 7 minutes. Add scallions and sage leaves to carrots. Continue to saute until sage begins to crisp and scallions are brown, about 7 minutes. Reduce heat and cover to keep warm and add salt and pepper to taste.
When pasta has been cooked al dente, drain and return to cooking pot. Add lemon juice and remaining 1/2 to 1 1/2 tablespoons butter (amount depends on personal preference). Toss lightly.
Divide pasta evenly among 3 serving bowls and top each serving with vegetable mixture. Sprinkle with cheese if desired.
Recipe was first place winner in Vegetarian Times recipe contest.
Per serving: 329 cal; 7 g prot; 9 g fat; 53 carb; 10 mg chol; 20 mg sod; 4 g fiber.
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